Lemon-Herb Whipped Feta, sitting somewhere between a dip and a spread, makes for a perfect hot-weather snack or party appetizer. Bright and herby, Lemon-Herb Whipped Feta wakes your mouth up and pairs perfectly with veggies and crackers. This post may contain affiliate links, meaning that I get a commission if you take advantage of the offer (thank you!).

Lemon-Herb Whipped Feta for when it’s just too hot

I don’t remember who called it thus, but we have entered the season of “cracker dinner”. Especially if you live in a city apartment, just about the last thing you want to do in summer is turn on your oven. Lest we eat takeout all summer long (not that I have anything whatsoever against takeout), we need other options, like crackers, veggies, and something delightful to dip them in. Enter Lemon-Herb Whipped Feta, a ridiculously easy, flexible, and bright recipe that sits right between a spread and a dip.

Between a dip and a spread

Lemon-Herb Whipped Feta will neither break your cucumber spear nor ooze off your cracker. It would make a zesty addition to a sandwich.

Personally, I’m a fan of serving it with crackers and veggies. Add a glass of crisp white wine, and you have yourself a lovely summer meal when it’s entirely too hot. You could also make a little more and serve it at a party.

Lemon-Herb Whipped Feta, topped with greek oregano and dill, served in a yellow serving dish on a wooden board

Bright and zesty

“Oooh! This wakes my mouth up!” my tester said as she headed in with another cracker. I agree—it’s one of those dishes that will have you going back for more. Lemon-Herb Whipped Feta has zest and lemon juice, along with an herb mix of Greek oregano, dill, chives, and parsley. Feel free to use whatever herbs inspire you. A touch of honey helps balance (you won’t taste it), and a dollop of cream cheese makes for a smoother texture without compromising the flavor of the feta.

A little argument with your food processor

When you make this, you’re likely to have a little argument with your food processor. Feta can vary a bit in creaminess, and, in order to get the right consistency, we’re going to add the olive oil gradually. Start with the recommended amount, and then add a little more, along with a little more lemon juice. Repeat until it’s reached a spreadable, smooth consistency. The whole thing takes less than ten minutes.

Chill your Lemon-Herb Whipped Feta

I get it—sometimes we just throw things together in the summer and eat them. Lemon-Herb Whipped Feta is delicious out of the bowl, but the flavors will develop even more if you can chill it for a couple of hours before serving. When you pull it out of the fridge, give it a couple of minutes to soften a bit.

Eat well and stay cool!

If you’re looking for other warm-weather recipes, be sure to check out the Summer Recipes Roundup. It updates as new hot-weather dishes get added.

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Lemon-Herb Whipped Feta, topped with greek oregano and dill, served in a yellow serving dish on a wooden board

Lemon-Herb Whipped Feta

Summery herbs and lemon come together with feta for a no-cook dip that's perfect for when it's so hot you can't move.
The herbs are a suggestion, and you should add ones you like. Chopping them roughly will help. This is a lemon-forward dip, but you could tone that down if that works better for you (you may need a bit more olive oil). You won't taste the honey, but the sweetness helps with the acid.
You're going to have a little argument with your food processor about this. All will be well. Because feta can vary a bit in creaminess and ability to blend, adding more olive oil and lemon juice in stages will help to ensure the right consistency. The idea is to get something that works as both a spread and a dip (so, you won't break your cucumber spear, and you won't have a dripping cracker).
You can serve this right away, but it's going to be a lot better with a couple of hours in the fridge.
Cook Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 7 ounces


  • 1 Small Food Processor


  • 6 ounces feta cheese in a block
  • 1 ounce cream cheese, softened
  • 1 sprig fresh oregano, preferably Greek, leaves only chopped substitute a small pinch of dried, to taste
  • 2 sprigs dill, chopped
  • 1 sprig flat-leaf parsley, leaves only, chopped
  • 5 chives, chopped
  • ½ lemon, zest and juice you might not use all of the juice
  • ¼ tsp honey optional (it cuts the acid)
  • 2 tsp olive oil you may use a little more or a little less
  • kosher salt to taste
  • 3 peppercorns, cracked to taste


  • Add the feta cheese and cream cheese, herbs, zest, honey, pepper, and ½ tsp of olive oil to the bowl of a small food processor. Add about half of the lemon juice. You can add a tiny pinch of kosher salt now, or wait until the end to season
    6 ounces feta cheese in a block, 1 ounce cream cheese, softened, 1 sprig fresh oregano, preferably Greek, leaves only chopped, 2 sprigs dill, chopped, 1 sprig flat-leaf parsley, leaves only, chopped, 5 chives, chopped, ½ lemon, zest and juice, ¼ tsp honey, 2 tsp olive oil, 3 peppercorns, cracked, kosher salt
  • Pulse on high. You're going to have a bit of an argument with your food processor. Scrape the bowl down with a spatula and pulse again
  • Scrape down and add a bit more of the lemon juice and another ½ tsp of olive oil. Pulse again. It should come together and look more dip like, but it will likely still be a bit stiff. Taste it for seasoning and adjust
  • Add a tsp of the olive oil and pulse again. It should spread easily at this point (if not, repeat with a bit more olive oil)
  • Transfer to a serving dish and chill for a couple of hours
  • To serve, remove from the fridge and let stand for a few minutes to soften slightly. Serve with crackers and crudite (or, you know, just eat it with a spoon)


Keyword Feta, herb dip, Whipped Feta
Tried this recipe?Let me know what you think!

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